Long-fruited red sweet pepper - what can you cook? Pepper preparations for the winter: the most delicious recipes with photos! Peppers stuffed with cabbage for the winter

Bell pepper dishes should be on our table throughout August and September. It is difficult to find a more beautiful, “joyful” vegetable - red, yellow, light and dark green, even almost black...

Everyone loves bell peppers: children eat them with pleasure raw - like apples; they are suitable for any diet - stewed, boiled, stuffed. Bell peppers will liven up any vegetable salad, add a pleasant crunch to pizza and a unique aroma to stews or borscht. It also tastes fantastic baked...

But the appeal of peppers to our diet goes far beyond their colorful appearance, pleasant taste and amazing smell. Here is a short list of why this vegetable is so good for our health:

1. Sweet peppers contain very few calories! If you eat 100 g of this product, you will get only 45 kilocalories! At the same time, you will receive more than your daily dose of vitamins A and C.
2. Yes, the high content of vitamin C, which supports our immune system and keeps our skin youthful, is another undoubted advantage of bell pepper. Red bell peppers contain the most vitamin C.
3. Red bell peppers contain many carotenoids, especially beta-carotene, which has anti-inflammatory and antioxidant properties.
4. Red pepper also contains the substance capsaicin, which reduces the level of “bad” cholesterol, prevents diabetes, and has analgesic and anti-inflammatory properties.
5. When bell peppers are cooked briefly over low heat, they retain a sweet, almost fruity flavor and many flavonoids, which are very valuable nutrients for humans.
6. Bell peppers are a good source of vitamin E, which plays a key role in maintaining youthful skin, nails, and hair. And the sulfur content protects us from certain types of cancer.
7. Another bonus of sweet peppers is vitamin B6, which is necessary for the health of the nervous system and promotes cell renewal. And also lutein, which protects the eyes from cataracts later in life.

Well, isn’t it enough for just one wonderful summer vegetable, from which you can prepare many delicious dishes? Today in our selection are recipes for stuffed peppers. Buy these tasty, aromatic, juicy vegetables, arm yourself with a suitable recipe and go ahead! Prepare healthy, wonderful dishes from bell peppers.

Servings: 4
Cooking time: 30-40 min.

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Ingredients:

• Bell pepper.
• Mushrooms (preferably small ones).
• A clove of garlic.
• Sulguni cheese.
• A little cream or sour cream.
• Spices.
• You can do without salt - Suluguni cheese is quite salty.

Cooking process:

After thinking about it, I consciously choose thinner and longer sweet peppercorns in the supermarket. If they are not too even, this is only for the better - such peppers can be arranged much more interesting when serving :).

First boil the mushrooms in water with spices. But they can also be placed raw. Chop the onion as finely as possible, grate the garlic, add cream (sour cream), spices and mix well.

Separately, grate three suluguni.

Cut the peppers lengthwise and put a little onion and sour cream filling in each (be sure to leave some free space for the mushrooms). Place the mushrooms tightly in the peppercorns; if necessary, trim the mushroom stems that are too long or remove them. Sprinkle with grated cheese.

Place the peppercorns in the slow cooker. You can also put a few larger pieces of cheese on top (in this case it would be fair to say that you can’t spoil the pepper with cheese;).

Set the "Stew" mode for 30-40 minutes and our dish is ready!

The peppers stuffed in the slow cooker turned out great, you can see it in the photo. Bon appetit!

Stuffed peppers were prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.

Servings: 6
Cooking time: 1 hour 20 minutes

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Ingredients:

• Sweet pepper - exactly as much as will fit in your slow cooker;
• Rice cereal - approximately 1 cup;
• Chicken fillet - 300 grams;
• Onions - 1-2 medium-sized pieces;
• Carrots - 1-2 medium-sized pieces;
• Vegetable oil - 2-3 tbsp. spoons.

For the gravy:

• Tomato juice - 1 glass (or 3 tablespoons of tomato paste);
• Water - approximately 2-3 cups;
• Ground black pepper, bay leaf, salt to taste;
• Garlic - 1-2 cloves.
• Onion - 1 piece;
• Sweet pepper - 1 piece.

Cooking process:

We start cooking by finely chopping the onion and carrots (you can grate them).

I use chicken fillet instead of minced meat. It can be passed through a meat grinder or simply finely chopped.

Prepare the pepper by removing the core and seeds.

Turn on the multicooker in the “Baking” mode for 30-40 minutes and pour 2-3 tablespoons of vegetable oil into it. Pour onions, carrots and chicken fillet (or minced meat) into it. Close the lid and leave to simmer. You can stir every 15 minutes.

At this time, cook the rice until half cooked. I poured the cereal with water in a ratio of 1:2 and cooked over low heat. Don't forget to add salt!

Mix boiled rice with what was fried in the slow cooker. It is better to stir not in the multicooker itself, but in a saucepan.

Now you can safely stuff the peppers and put them in the empty container of the multicooker. The multicooker bowl is very slippery, so some of the peppers “slipped” and fell on their side. But, believe me, this did not spoil them at all!

For a tasty gravy, we need garlic and onions - we chop all of this finely.

Now mix tomato juice, onion, garlic, ground black pepper, bay leaf and a little salt.

Pour this mixture over the peppers and add enough water to cover them almost completely. At the end, if desired, you can finely chop one pepper and add it to the gravy. It will be even tastier this way! Now all that remains is to turn on the multicooker and set the “Baking” program for 40 minutes or “Slow Cooking” (“Stewing”) for 1-1.30 hours (in this case, it is better to fill the peppers with hot gravy and water). When the gravy begins to boil, you can taste the salt and add more if necessary. After the signal, a wonderfully tasty dish awaits you - stuffed peppers with aromatic gravy.

Stuffed peppers were prepared in the Redmond RMC-4503 multicooker. Power 800 W.

Servings: 2
Cooking time: 1 hour

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Ingredients:

• 2 large peppers.
• Cottage cheese - 300 gr.
• Egg - 1 pc.
• Onion - 1 juicy small onion.
• Garlic - 1 clove.
• Chopped parsley - 2 tbsp.
• Salt, ground black pepper - to taste.
• Vegetable oil - 1 tbsp.

Cooking process:

We choose peppercorns with flat sides so that they are stable after cutting. My pepper.

Cut it into halves and remove the seeds.

Prepare the mixture for stuffing peppers: Rub the cottage cheese through a sieve or simply crush large lumps with a fork. Salt, pepper and beat the egg into the cottage cheese.

The cottage cheese for this dish can be full-fat or, conversely, low-fat, depending on your preferences. With fatty cottage cheese, peppers turn out tastier, but with low-fat cottage cheese this dish can be used for weight loss.

Finely chop the onion, garlic and herbs.

And we add all this, too, to the cottage cheese.

Mix the mixture thoroughly. Salt and pepper.

Stuff the pepper halves with this mixture. And put thin slices of onion on top, dipping them first in mayonnaise or sour cream.

Grease the multicooker with vegetable oil, place the prepared peppers in it and turn it on in the “Baking” mode for 30-40 minutes. The baking time depends on the power of the multicooker, so if you are preparing this dish for the first time, look inside the multicooker after 20 minutes to see if the pepper is already ready?

To determine readiness, you need to pierce the pepper with a knife - if it is soft, then the dish is ready.

Well, now, put the peppers on a plate, pour a glass of red wine and enjoy this delicious and unusual dish.

You can use the following as a mixture for stuffed peppers:

• Cottage cheese (brynza or any soft cheese) and boiled and finely chopped mushrooms in a 2:1 ratio, egg, greens.
• Cottage cheese and boiled and chopped chicken fillet (2:1), sour cream, herbs.
• Minced meat and mozzarella cheese fried in vegetable oil (2:1), finely chopped onion, mayonnaise.
• Finely chopped pieces of ham, sweet pepper and hard cheese (1:1:1), onion, egg, herbs.

Eat with pleasure!

Stuffed peppers were prepared in the Redmond RMC-M11 multicooker. Power 500 W.

Servings: 4
Cooking time: 1 hour 30 minutes.

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Ingredients:

• Minced meat – 500 gr.
• Rice - 3/4 cup.
• Bell pepper – 10-15 pcs.
• Onion - 2 pcs.
• Tomatoes - 2 pcs.
• Carrots - 2 pcs.
• Tomato paste - 2 tbsp.
• Salt, sugar, ground black pepper - to taste.
• Bay leaf - 1 pc.
• Peppercorns - 12 peas.
• Oil for frying.

Cooking process:

Any peppers of different sizes and varieties and varying degrees of maturity are suitable for this dish. But try to choose peppers that are the same size. You can also use any minced meat. As a rule, I take pork, beef or chicken.

Any rice is also suitable, but it is better to take steamed rice - it is yellowish in color and slightly transparent. This rice does not stick together when cooked. It needs to be boiled until half cooked. Add minced meat, salt, ground pepper.

And mix thoroughly until smooth.

Let's move on to the peppers: wash them, remove the middle.

Rinse again to get rid of any stuck seeds.

And fill it with minced meat, placing it not very tightly. As you remember, we did not finish cooking the rice, so when cooking it will increase in size a little more - leave room for it.

Prepare the dressing for the peppers: wash the onions and carrots, peel and chop.

Fry in a frying pan until tender, add tomatoes chopped in a blender and tomato paste diluted in a glass of water.

Salt and add sugar.

Place the stuffed peppers tightly in a multicooker pan. Place the finished dressing on top and fill with water so that the water level reaches approximately 3/4 of the height of the peppers. Put bay leaf, peppercorns and a little salt into the water - about one teaspoon. Turn on the multicooker in the “Stew” mode for one hour. The speed of cooking depends on the power of the multicooker - just in case, look under the lid after 30 minutes. Ingredients:

Finely chop the chicken fillet and mix with buckwheat porridge. Salt.

Place the filling into the prepared peppers, about 2/3 in height. During the cooking process, buckwheat will increase in volume and occupy the entire internal space of the peppers - have you forgotten that the buckwheat is a little undercooked? Carefully place the peppers in the multicooker so that they do not fall and, in the same way, carefully pour water along the wall (2/3 of the height of the multicooker). Add salt and turn on the multi in the “Stew” mode for 40-60 minutes.

While the peppers are stewing, prepare a dressing for them: Finely chop the onion and carrots (you can grate them) and, first, fry them a little in a frying pan, and then close the lid and simmer over low heat until the carrots become soft - approximately 15-20 minutes. Don't forget to stir! For stewing, usually the moisture in the vegetables is enough, but if you get dry carrots, you can add a little water.

The carrots should become not just soft, but even fried a little - then the peppers will turn out tastier. Attention: fry, not burn! Ready! Add tomato paste, salt, pepper, bay leaf and herbs diluted in a glass of water. Cover with a lid and simmer over low heat until the liquid evaporates.

When the dressing is ready, add it to the peppers and simmer for another 20 minutes so that all the ingredients are saturated with each other’s smells and tastes. This is such a beauty we have!

Place the peppers on a plate. You can serve it with sour cream.

It will also be very tasty if you peel a fresh tomato, chop it finely, add a little salt and pour it on top of the hot peppers.

Bon appetit!

The photo shows peppers cooked in the traditional way - on the stove. For those who cook in a multicooker, the recipe describes peppers stuffed in a multicooker Polaris PMC 0508D Floris. Power 700 W.

What delicious things can be made from sweet pepper? We will tell you about this.

Roasted pepper

Fry the pepper, cut into quarters, in vegetable oil until golden brown, transfer to a plate, pour over wine vinegar, sprinkle with salt, cover with a lid and let stand for 15 minutes.

Peel the peppers from the stalk and seeds and stuff them with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal parts, and a tenth of their total volume of parsley and celery. Pre-fry all vegetables and spicy roots used for minced meat in oil. Also fry the stuffed peppers. Then put them in a deep metal or ceramic bowl, pour half and half sour cream sauce with tomato juice (2 cups of sauce for 12-15 peppers). Then bake in the oven for 30-45 minutes.

Pepper salad with sour milk

Bake 500 g of sweet pepper, peel and seed, chop. In a separate bowl, mix ½ cup of sour milk with ½ cup of crushed walnut kernels, 1-2 tablespoons of vegetable oil, 1 tablespoon of finely chopped parsley; add salt to taste. Pour the prepared mixture over the chopped peppers and stir everything well again. If desired, you can add lemon juice.

Roasted pepper croquettes

Ingredients:

1 kg pepper,

1 glass of feta cheese,

2 yolks,

3 tbsp. spoons of flour or ground crackers, parsley,

100 g vegetable oil, salt, ground black pepper.

Preparation

Bake the pepper, remove the skin and seeds, and chop finely. Add grated cheese, egg and yolks, finely chopped parsley, salt and black pepper. Add enough flour or ground breadcrumbs to form round or cylindrical croquettes. Roll the croquettes in flour and fry in very hot vegetable oil. Serve hot with salad or sour milk.

Pepper in marinade

Ingredients:

400 g pepper,

100 g carrots,

100 g onions,

150 g white cabbage,

50 g celery (root),

50 g vegetable oil,

250 g of tomato for marinade,

Parsley, dill, salt.

Preparation

Boil the seeded pepper in water for 10-12 minutes, place in a sieve, let dry, chop finely, put in a wide bowl, pour over the marinade and simmer in the oven or on the stove for 20-30 minutes. Serve the peppers chilled in a salad bowl, sprinkled with dill or parsley.

To prepare the marinade, cut peeled vegetables into strips or small cubes, fry with a small amount of vegetable oil, add finely chopped cabbage, salt, add pepper and then simmer.

For pickling, take green, fresh pepper fruits, without a hint of lethargy. The stalks are removed, the fruits are thoroughly washed, placed in an enamel bucket, placing tarragon shoots every 3-4 rows, and filled with brine (700 g of salt per 10 liters of water). A wooden circle with slight pressure is placed on top of the pepper. After 5-7 days, transfer to a cool place. Pepper is ready to eat after 50 days.

Algerian pepper

Ingredients

Sweet pepper - 12 pcs.,

Onions - 2 pcs.,

Vinegar - 2 tbsp. spoons,

Olive oil - 3.5 tbsp. spoons,

Ground black pepper, salt.

Preparation

Bake the pepper in the oven, peel, cut into large noodles, mix with chopped onion, season with salt, pepper, oil, vinegar.

Peppers fried with garlic

Ingredients:

Sweet pepper - 500 g,

Garlic - 2-3 cloves,

Vegetable oil - 3 tbsp. spoons,

Salt to taste.

Preparation

Wash the pepper, remove the seeds from it and salt the inside.

Pour vegetable oil into a hot frying pan, place the prepared fruits and fry on both sides under the lid. Peel the garlic and grate it on a fine grater, or chop it very finely, or grind it in a mortar. Place the fried peppers on a plate, sprinkle with garlic, and pour over the juice remaining after roasting. Serve the dish hot or cold as desired.

Pepper with chanterelles

Ingredients:

Sweet pepper - 8 pcs.,

Onions - 1 pc.,

Lard - 50 g,

Chanterelles - 250 g,

Tomatoes - 500 g,

Parsley (greens), salt.

Preparation

Fry finely chopped onion with bacon, add chanterelles, peeled and sliced ​​tomatoes and chopped pepper, add salt and simmer in the oven. Sprinkle the finished dish generously with chopped parsley.

Dried pepper

Remove seeds from well-ripened sweet peppers, cut into 3 x 4 cm pieces and place in boiling water for 3-4 minutes. Dry in the sun until ready. Dried peppers are stored in sealed plastic bags or tightly closed glass jars.

Dried pepper is used to season first and second courses, salads, dipped in boiling water before use.

What can be prepared from bell peppers: TOP 10 recipes from the magazine website

Bell pepper is a vegetable that has gained great popularity, both fresh and thermally processed. This is not surprising, because it gives the dish a wonderful aroma and a slightly sweetish taste. This vegetable can successfully highlight the taste characteristics of other ingredients, providing the dish with extraordinary harmony and the specific charm of southern cuisine. In addition, bell peppers have an attractive appearance that can transform any dish. A bright vegetable, yellow, green or red, allows you to beautifully decorate a salad or side dish, come up with an unusual decor for an appetizer and, using your imagination, prepare a real culinary masterpiece.

Recipes for dishes that include sweet peppers are easy to prepare and have a spectacular appearance. In summer and autumn, many people include it in their daily diet, and bell pepper lovers have learned to preserve the beneficial properties of this vegetable by freezing or canning it even in winter.

Bell Pepper Recipes

Recipe 1.

Ingredients: 1 bell pepper, 1 small chicken breast, 350 g pickled champignons, 140 g cheese, 60 g mayonnaise, 60 g sour cream, salt, ground pepper, parsley.

Wash the chicken breast, remove the skin, boil until tender, after adding a little salt to the water. We clean the pepper from seeds and stalks. Cut into strips. We cut the mushrooms into thin slices, the chicken into small cubes. Grate the cheese and mix all the ingredients. Mix mayonnaise with sour cream and season the salad with the resulting mixture. Pepper, mix, garnish with parsley leaves.

Recipe 2.

Ingredients: 3 pcs. sweet peppers of different colors, 180 g feta cheese, 70 g olives, 1 clove garlic, 45 ml olive oil, ½ bunch of parsley, 1 tsp. wine vinegar, ½ bunch of basil, ground black pepper.

Wash and clean the bell pepper. Cut lengthwise into thin long strips. Peel the garlic and chop finely. Chop the olives as finely as possible. Place the chopped ingredients in a salad bowl, sprinkle with vinegar, pour over oil, and mix. Cut the cheese into medium-sized cubes, place it on top, and sprinkle with ground pepper. Chop the greens and decorate the salad with them. Before serving, cool the pepper and cheese salad in the refrigerator.

Recipe 3.

Ingredients: 3 pcs. sweet pepper, 2 medium potatoes, 1 onion, 2 tomatoes, 1 tsp. tomato paste, 16 ml olive oil, 2 liters of broth, 1 large clove of garlic, ground red pepper, salt, basil.

Bake the peppers in the oven for 25 minutes. Then we remove the seeds, skin and stalk. Cut the onion into small cubes. Chop the garlic with a knife. Pour boiling water over the tomatoes and leave for 1 minute. Remove the skin and cut into cubes. Fry the onion in olive oil, add garlic. After 2 minutes, add the chopped tomatoes. Leave for 3 minutes. Add tomato paste and a couple of tablespoons of broth. Cook for 7 minutes. Wash the potatoes, peel them, cut them into small cubes. Boil the broth, add chopped potatoes, boil until tender. Wash the basil and chop it with a knife. Place peeled peppers and tomato dressing into a blender and blend. Pour the resulting mixture into the broth, add salt, red pepper and chopped basil. Boil for 5 minutes. When serving, decorate with greens.

Recipe 4.

Ingredients: 340 g bell pepper, 240 g chicken fillet, 260 g potatoes, 2 processed cheese, 110 g onions, 2.5 l water, 90 g carrots, 2 cloves garlic, 27 ml vegetable oil, salt, herbs, ground pepper.

Pour water into a saucepan and boil. Wash the chicken fillet and cut into small pieces. Put it in boiling water. Cook for 20 minutes, periodically removing the foam. Peel the onions and carrots from inedible parts and cut into small cubes. First fry the chopped onion in oil until transparent, then add the carrots. Leave on fire until golden brown. Remove the seeds and stem from the bell pepper, cut in half, and then cut into thin strips. Wash the potatoes, peel them, cut them into cubes. We also cut processed cheese. Add potatoes, cheese, fried carrots, onions, and sweet peppers to the boiled chicken. Salt and pepper. Cook until the potatoes are ready. Peel the garlic and chop it with a knife. We wash the greens and chop them finely. Add chopped garlic and herbs to the soup and cook for 5 minutes.

Recipe 5.

Ingredients: 9 pcs. medium-sized bell pepper, 220 g pork, 200 g beef, 180 g boiled rice, 170 g sour cream, 110 g tomato paste, 180 g carrots, water, 180 g onion, 35 ml vegetable oil, salt, pepper.

Wash the meat, remove the films, cut into pieces and grind in a meat grinder. Peel the onions and carrots. Chop the onion as finely as possible. Three carrots on a grater. Divide the chopped onion and grated carrots in half. Fry one part of the onion in oil, adding half of the carrots to it. Mix pre-boiled rice with minced meat, salt and pepper. Add fried vegetables and mix. Wash the bell pepper, carefully remove the seeds and stem without damaging the shape of the vegetable. To do this, cut off the top of the peppers or press the stalk inward, then take out and wash the seeds. Fill the prepared pepper with minced meat. Place the remaining onions and carrots on the bottom of a large, tall pan, add sour cream and tomato paste. Mix everything. Place the peppers filled with minced meat on top so that they stand vertically. Add water to about halfway up the height of the peppers. Cover tightly with a lid. Simmer for 50 minutes.

Recipe 6.

Ingredients: 3 large bell peppers, 1 small zucchini, 1 large tomato, 1 eggplant, 1 onion, 1 green apple, 1 stalk of celery, 1 carrot, 5 cloves of garlic, ½ chili pepper, 50 ml vegetable oil, 45 g parsley, salt .

Wash the vegetables. Remove the seeds and stems from the pepper. Peel onions and carrots. Cut eggplant, zucchini, and carrots into strips. Chop the onion and celery stalk. Pour boiling water over the tomato and remove the skin. Cut into cubes. Cut the sweet peppers and chili peppers lengthwise and then cut them into half rings. Wash the apple, peel it, cut it into small cubes. Wash the parsley and chop it finely. Peel the garlic and chop it with a knife. Pour oil into a saucepan, fry the onion for 7 minutes, add carrots and fry for the same amount of time. Add the eggplants and leave for another 7 minutes. Place chopped apple, zucchini, and bell pepper in a saucepan. Mix everything. After 5 minutes, add celery and tomato. Salt the vegetables. Keep covered for another 5 minutes. Add chili pepper, garlic, herbs. Stir, close, simmer for 10 minutes. Garnish with parsley when serving.

Recipe 7.

Ingredients: 3 kg of bell pepper, 900 g of tomatoes, 300 g of onion, 240 g of carrots, 70 g of lard, 6 cloves of garlic, 45 ml of white wine vinegar, 50 g of sugar, 1 tbsp. l. dry paprika, 2 tbsp. l. salt.

Peel onions and carrots. Remove the seeds from the sweet pepper. Cut the onion into half rings, carrots into small strips. Cut the pepper lengthwise into 6-7 pieces. Pour boiling water over the tomatoes and remove the skin. We cut the tomatoes into slices. Peel the garlic and chop it large. Fry lard in a saucepan to make cracklings. Add chopped onion and fry until discolored. Add carrots and fry for a couple of minutes. Add paprika, bell pepper. Stir, after 3 minutes add the tomatoes to the fried vegetables. Close the saucepan and simmer the lecho for half an hour. Then add vinegar, garlic, sugar, salt. Stir and leave to simmer for 10 minutes. We sterilize the half-liter container. Place the prepared lecho in it and roll it up.

Recipe 8.

Ingredients: 3 pcs. green sweet pepper, 1 yellow sweet pepper, 6 pcs. carrots, 110 g cabbage, 60 g spinach leaves, salt, ground pepper - to taste.

Wash carrots and peppers. We clean the sweet peppers from stalks and seeds. We clean the carrots thoroughly. Rinse the cabbage and spinach and remove damaged parts of the leaves. Cut carrots into small pieces, peppers into slices. Coarsely chop the cabbage. Place the chopped carrots in the juicer. After that, put pepper in it, then cabbage, spinach leaves. Salt and pepper the finished juice. Stir and pour into glasses. Decorate with yellow bell pepper rings.

Recipe 9.

Ingredients: 1.2 kg strawberries, 1 red bell pepper, 5 ml balsamic vinegar, 90 g sugar, a small pinch of salt, basil for decoration.

Rinse the pepper, remove the seeds and stem. Cut into halves. Place the pepper in a saucepan and add boiling water. Boil for 2 minutes. Separate the pulp from the skin. Mix the pulp with vinegar, add a little salt, and turn into puree. Wash the strawberries thoroughly. Grind with a blender. Pass through a sieve to remove seeds. Mix the resulting strawberry puree with sugar and prepared bell pepper. Mix thoroughly. Place in a shallow pan and freeze for 2 hours, stirring several times during freezing. Place the frozen sorbet in portions and garnish with basil.

Recipe 10.

Ingredients: 1 red bell pepper, 155 g flour, 90 g Dutch cheese, 3 medium eggs, 140 g feta cheese, 125 ml milk, 88 ml vegetable oil, a packet of baking powder.

Wash and clean the pepper. Cut into small cubes. Place the chopped peppers in a frying pan and add a couple of tablespoons of water. Simmer for 3 minutes. Grate Dutch cheese. Cut feta cheese into small cubes. Beat eggs into a bowl, add milk, 85 ml butter. Mix. Sift flour with baking powder. Combine it with the egg mixture and grated cheese. Mix, add feta cheese and chopped pepper to the dough. Stir thoroughly. Pour the dough into the greased form with the remaining oil. Bake for 45 minutes at 185 degrees. Cool and remove from the mold.

Recipes for aromatic dishes with bell peppers are used both in the diet of adults and in children's menus. With its help, you can quite simply prepare many healthy and tasty dishes that will diversify your everyday menu or become the highlight of a festive feast.

This wonderful vegetable supplies the human body with a number of useful substances. Bell pepper is a record holder for the content of vitamin A, which is responsible for good vision. In addition, it has a beneficial effect on the immune system and circulatory system, reduces blood pressure and thins the blood.

You can prepare many delicious, aromatic dishes from bell peppers. This vegetable is self-sufficient and will be good stewed in its own juice, even without other ingredients. Or you can add pepper to it, make an incredibly tender spaghetti paste from it, and bake it in a slow cooker. The most delicious pepper dishes are made in the summer season, when fresh vegetables boast a special taste and aroma.

Ingredients:

• meat - 0.5 kg;
• white cabbage - 0.3 kg;
• bell pepper - 1 pc.;
• tomatoes - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• potatoes - 3 pcs.;
• sugar - 1 tbsp;
• tomato paste - 3 tbsp;
• garlic - 2-3 cloves;
• lemon acid;
• salt;
• greenery;
• pepper and other spices.

If you use not just meat in the soup, but meat on the bone, the taste of the finished dish will be richer. As a rule, beef or pork tastes best in borscht.

First, prepare the broth. Place the meat on the bones in cold water, bring to a boil and cook for an hour and a half. Then strain the broth, remove the meat from the bone and divide into portions.

Vegetables can be grated on a coarse grater or cut into thin cubes. In the first case, the borscht will turn out more homogeneous and mushy. Sauté onions, carrots and tomatoes in vegetable oil. When the vegetables are browned, add the pasta, stir and simmer for a few more minutes.

Separately, fry the beets for 5 minutes. When it “seizes,” pour water into it to lightly cover the bottom of the pan, and simmer under the lid for about a quarter of an hour. To prevent the beets from losing their rich red hue, add a little citric acid to them at this stage of cooking.

Bring the broth to a boil again, put pieces of meat, chopped white cabbage, bell pepper and potato slices into the pan. When the water boils, add all the other ingredients and simmer until the potatoes and cabbage are cooked. At the very end, salt and pepper the dish, add finely chopped herbs and garlic.

Goulash with bell pepper

Ingredients:

• pork fillet - 0.5 kg;
• tomatoes - 2 pcs.;
• bell pepper - 2 pcs.;
• onions - 2 pcs.;
• wheat flour - 1 tbsp;
• adjika - 1 tsp;
• salt, pepper to taste.

The dish will turn out even more tender if you choose meat that is not very fatty. Cut it into small cubes. Finely chop the onion, sauté in vegetable oil until golden brown, add pork to it. Stir the meat occasionally to brown on each side. After about 7 minutes, sprinkle the pork with wheat flour and mix again. Pour water into the meat so as to cover it, and simmer the dish under the lid for about half an hour.

Cut the vegetables into thin strips and place in a frying pan. At the same stage, salt the dish, add black pepper and adjika to it. Cook the goulash for another half hour. Check the readiness of the vegetables - they should soften and turn into mush. If this does not happen, simmer the food for another 5-7 minutes.

Bell pepper in a slow cooker

Ingredients:

• bell pepper - 8 pcs.;
• minced meat or minced poultry - 0.8 kg;
• carrots - 1 pc.;
• onions - 1 pc.;
• tomato paste - 3 tbsp;
• rice - 0.5 multi-cups;
• greenery;
• salt, pepper to taste.

It is best to choose round rice for stuffed peppers. Place it in a container of ice water so that it absorbs moisture and swells a little while preparing the remaining ingredients.

In the "fry" mode, fry finely chopped onion in vegetable oil for 5 minutes. Add the grated carrots to the bowl and cook for another 10 minutes.

Remove seeds from each pepper, being careful not to damage the outer walls. Place chopped herbs, half the fried vegetables and moistened rice into the minced meat. Add salt, add black pepper and mix all ingredients. Spread the resulting mass into the peppers.

There are now half of the onions and carrots left in the bowl. Place the paste there and pour in water so that it fills the container by a third. Place the peppers in this sauce, open side up. Cook in the “stew” mode for one and a half hours. Serve with sour cream and herbs.

Roasted bell pepper

Ingredients:

• bell pepper - 8 pcs.;
• vegetable oil;
• garlic - 3 cloves;
• salt, pepper to taste.

This recipe came to Russia straight from Moldova, where green peppers are fried everywhere during the vegetable season. Despite the ease of preparation, roasted bell peppers are a surprisingly tasty dish. Cook it with caution, as peppers tend to splatter oil over long distances when frying in a frying pan. To avoid this as much as possible, dry the vegetables thoroughly before dipping them into the oil.

You will need a lot of vegetable oil, it should completely fill the bottom of the pan. There is no need to cut the green pepper; dip it whole into the oil. Fry the vegetables on each side for about 3 minutes, and when turning them over, try not to pierce them with a fork. The dish must be cooked covered.

When the peppers are fried, place them in a glass plate and cool at room temperature. Remove the skins from cold vegetables. Pour the juice that will be released into a separate container. Add chopped garlic, salt and black pepper to it. You also have a delicious sauce in front of you, to which you can add citric acid if desired.

Sprinkle the fried peppers with salt and dip into the sauce. After a few hours, when the vegetables have absorbed some liquid, the dish can be served.

Champignons with bell pepper

Ingredients:

• champignons - 0.5 kg;
• bell pepper - 3 pcs.;
• garlic - 3 cloves;
• sugar - 1 tsp;
• greenery;
• lemon juice;
• salt, pepper to taste.

Cut the mushrooms into slices, peeled peppers into thin strips, finely chop the dill and garlic using a knife. Fry the peppers in vegetable oil for 5 minutes, then add salt, pepper and sugar. Cook for a couple more minutes over medium heat.

Place the mushrooms in the frying pan and turn the heat on the stove to maximum. When the mushrooms release water, squeeze lemon juice onto the vegetables, mix all ingredients and fry over high heat until the mushrooms are ready.

Add finely chopped garlic and herbs to the finished dish. The resulting spicy appetizer will be good both hot and cold. But it’s better to let it brew for at least half an hour so that the vegetables and mushrooms are saturated with spices and garlic.

Fish with bell pepper

Ingredients:

• - 0.5 kg;
• bell pepper - 2 pcs.;
• onions - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• wheat flour - 3 tbsp;
• greenery;
• salt, pepper to taste.

Divide the fillet into pieces, dip in flour and fry until crust appears (about 3 minutes for each side).

Cut the onions into rings, the peppers into strips, chop the tomatoes into cubes, having first removed the film from them. Sauté the onion in vegetable oil, then add the peppers to it and fry for another 5 minutes. Add tomatoes and finely chopped garlic, salt and pepper.

Lastly, add the fillet pieces to the frying pan and simmer all together under the lid for about 10 minutes. Place chopped herbs into the finished dish and let it brew for at least half an hour.

Bell pepper in soy sauce

Ingredients:

• bell pepper - 0.6 kg;
• sesame oil - 1 tbsp;
• grated ginger - 1.5 tbsp;
• soy sauce - 3 tbsp;
• white wine vinegar - 1 tbsp;
• natural honey - 0.5 tbsp;
• vegetable oil - 1 tbsp;
• chilli;
• sesame - 1 tbsp.

Remove the seeds and core from the peppers, divide them lengthwise into 2 parts and place in the oven for 20 minutes until slightly darkened. Place the baked peppers in an airtight container for a quarter of an hour, then remove the film from them.

Mix grated ginger with soy sauce, honey, vinegar, chopped fresh chili pepper (or use dried), any vegetable oil and sesame oil. You can use only one oil if you don’t have a second one or don’t really like it. The marinade is ready.

Place the peppers in a glass container, pour in the sauce, sprinkle with sesame seeds and place covered in the refrigerator for 24 hours. The dish is ready.

Pizza with bell pepper

Ingredients:

• yeast dough - 1 pack;
• boiled sausage - 200 g;
• onions - 1 pc.;
• bell pepper - 1 pc.;
• tomato - 2 pcs.;
• hard cheese - 200 g.

Even a novice housewife can prepare such a simple recipe with sweet bell peppers. You can change, add or remove ingredients according to your taste preferences.

Make a circle from the dough. Although homemade pizza can be of any shape - for example, rectangular in the shape of your baking sheet. Place the filling on top in layers: finely chopped sausage, onion half rings, pepper rings, tomato circles, grated cheese. For greater juiciness, the base can be coated with tomato paste or mayonnaise. Bake the pizza in the oven at 200 degrees for up to 20 minutes.

Pasta with bell pepper

Ingredients:

• bell pepper - 1 pc.;
• onions - 1 pc.;
• garlic - 5 cloves;
• tomato paste - 1 tbsp;
• vegetable oil - 2 tbsp;
• butter - 50 g;
• dried basil;
• salt, pepper to taste.

This pasta recipe is designed for 300g spaghetti.

Fry the chopped onion and garlic in vegetable oil at the same time. When the vegetables acquire a golden color, add diced peppers, salt, ground black pepper, tomato paste, and a little basil. Fill the dish with a small amount of water, cover with a lid and cook for a quarter of an hour. Serve with boiled spaghetti, pre-greased with vegetable oil.

Bell pepper roll

Ingredients:

• bell pepper - 2 pcs.;
• hard cheese - 80 g;
• curd cheese - 80 g;
• garlic - 3 cloves;
• green onions;
• greenery.

Peel the peppers from the center and seeds, bake in the oven for 20 minutes until they darken. After this, place the vegetables in an airtight container or use a sealed plastic bag. When the peppers “suffocate” a little under the sealed lid, remove the film from them.

Grind the hard cheese on the finest grater, add curd cheese, chopped herbs and garlic to it, mix everything well.

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Divide the peppers into strips 2.5 cm wide. Place a ball of cheese and curd mass on them and roll the pepper into a roll. Place the finished rolls on lettuce or Chinese cabbage sheets, sprinkle with finely chopped herbs on top.

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